Kin Thai: Modern Thai Recipes to Cook at Home by John Chantarasak

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  • Fried egg salad (Yum khai dao) (page 46)

    from Kin Thai: Modern Thai Recipes to Cook at Home Kin Thai by John Chantarasak

    • Categories: Dressings & marinades; Egg dishes; Quick / easy; Salads; Main course; Cooking for 1 or 2; Thai
    • Ingredients: eggs; tomatoes; celery; coriander sprigs; palm sugar; fish sauce; limes; bird's eye chillies
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  • Smoky aubergine salad with soft-boiled egg (Yum makhua yao)

    Smoky aubergine salad with soft-boiled egg (Yum makhua yao) (page 48)

    from Kin Thai: Modern Thai Recipes to Cook at Home Kin Thai by John Chantarasak

    • Categories: Dressings & marinades; Grills & BBQ; Salads; Side dish; Cooking for 1 or 2; Thai
    • Ingredients: dried shrimp; eggs; Japanese eggplants; red onions; makrut lime leaves; coriander leaves; mint; palm sugar; fish sauce; limes; dried long red chillies; dried bird's eye chillies
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  • Green apple and crispy dried anchovy salad (Yum aepbpeern) (page 51)

    from Kin Thai: Modern Thai Recipes to Cook at Home Kin Thai by John Chantarasak

    • Categories: Dressings & marinades; Salads; Main course; Cooking for 1 or 2; Thai
    • Ingredients: dried anchovies; raw peanuts; makrut lime leaves; limes; green apples; lemongrass; long red chillies; coriander leaves; mint; red bird's eye chillies; coriander roots; garlic; palm sugar; fish sauce
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  • Sweetheart cabbage, roast chicken and chilli jam salad (Yum galam bplee) (page 52)

    from Kin Thai: Modern Thai Recipes to Cook at Home Kin Thai by John Chantarasak

    • Categories: Dressings & marinades; Salads; Main course; Cooking for 1 or 2; Thai
    • Ingredients: whole coconuts; roast chicken; lemongrass; red onions; Thai basil; coriander leaves; mint; dried long chillies; fried shallots; fried garlic; makrut lime leaves; coconut cream; chilli jam; palm sugar; tamarind water; fish sauce; mandarin juice
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  • Shredded vegetables with spicy-sweet-sour-salty dressing (Som tam farang) (page 54)

    from Kin Thai: Modern Thai Recipes to Cook at Home Kin Thai by John Chantarasak

    • Categories: Dressings & marinades; Salads; Side dish; Cooking for 1 or 2; Thai
    • Ingredients: bird's eye chillies; garlic; palm sugar; tamarind water; fish sauce; limes; carrots; celeriac; white cabbage; fine green beans; cherry tomatoes; dried shrimp; roasted peanuts
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  • Citrus-cured tuna (Koi pla Isaan) (page 57)

    from Kin Thai: Modern Thai Recipes to Cook at Home Kin Thai by John Chantarasak

    • Categories: Salads; Main course; Cooking for 1 or 2; Thai
    • Ingredients: fish sauce; limes; caster sugar; dried long red chillies; dried bird's eye chillies; tuna loin; lemongrass; red onions; spring onions; coriander sprigs; mint; toasted rice powder
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  • Thai steak tartare (Laab dip neua) (page 58)

    from Kin Thai: Modern Thai Recipes to Cook at Home Kin Thai by John Chantarasak

    • Categories: Main course; Thai
    • Ingredients: dried chillies; prickly ash; coriander seeds; fennel seeds; black peppercorns; cumin seeds; star anise; cloves; lemongrass; galangal; banana shallots; garlic; shrimp paste; rendered beef fat; rapeseed oil; dry-aged beef sirloin steaks; sorrel; spring onions; coriander sprigs; fried shallots; fried garlic
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  • Grilled coriander and garlic chicken (Gai yang) (page 64)

    from Kin Thai: Modern Thai Recipes to Cook at Home Kin Thai by John Chantarasak

    • Categories: Grills & BBQ; Main course; Thai
    • Ingredients: white peppercorns; coriander roots; garlic; palm sugar; turmeric; ground coriander; fish sauce; whole chicken; shrimp paste; cassia bark; star anise; dried bird's eye chillies; dried shrimp; fried shallots; fried garlic
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  • Beef tongue with grilled chilli relish (Lin wua yang)

    Beef tongue with grilled chilli relish (Lin wua yang) (page 67)

    from Kin Thai: Modern Thai Recipes to Cook at Home Kin Thai by John Chantarasak

    • Categories: Chutneys, pickles & relishes; Grills & BBQ; Main course; Thai
    • Ingredients: beef tongue; white peppercorns; lemongrass; makrut lime leaves; coriander roots; pandan leaves; garlic; white onions; dried long chillies; banana shallots; galangal; cherry tomatoes; palm sugar; fish sauce; tamarind water
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  • Grilled beef ribeye with 'waterfall' salad (Neua yang nahm tok) (page 68)

    from Kin Thai: Modern Thai Recipes to Cook at Home Kin Thai by John Chantarasak

    • Categories: Grills & BBQ; Dressings & marinades; Main course; Cooking for 1 or 2; Thai
    • Ingredients: fish sauce; seasoning sauce; caster sugar; white pepper; rib-eye steaks; coriander leaves; mint; spring onions; red onions; lemongrass; makrut lime leaves; dried bird's eye chillies; toasted rice powder; limes; dried long red chillies
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  • Chiang Mai herbal sausage (Sai ua) (page 70)

    from Kin Thai: Modern Thai Recipes to Cook at Home Kin Thai by John Chantarasak

    • Categories: Grills & BBQ; Spice / herb blends & rubs; Main course; Thai
    • Ingredients: sausage casings; pork shoulder; pork belly; pork back fat; mild curry powder; fish sauce; light soy sauce; palm sugar; makrut lime leaves; coriander sprigs; dried long red chillies; lemongrass; galangal; banana shallots; garlic; fresh turmeric; shrimp paste; coriander seeds
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  • Ayutthaya grilled native lobster (Goong yai pao)

    Ayutthaya grilled native lobster (Goong yai pao) (page 74)

    from Kin Thai: Modern Thai Recipes to Cook at Home Kin Thai by John Chantarasak

    • Categories: Grills & BBQ; Sauces for fish; Main course; Thai
    • Ingredients: live lobsters; pork fat; fish sauce; palm sugar; bird's eye chillies; garlic; coriander roots; limes
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  • Whole salt-crusted sea bass (Pla pao) (page 77)

    from Kin Thai: Modern Thai Recipes to Cook at Home Kin Thai by John Chantarasak

    • Categories: Grills & BBQ; Main course; Thai
    • Ingredients: whole sea bass; mixed Asian herbs; lemongrass; makrut lime leaves; rice flour; sea salt
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  • Roasted chilli jam (Nahm prik pao) (page 82)

    from Kin Thai: Modern Thai Recipes to Cook at Home Kin Thai by John Chantarasak

    • Categories: Chutneys, pickles & relishes; Thai
    • Ingredients: shrimp paste; vegetable oil; dried prawns; dried long chillies; galangal; fried shallots; fried garlic; palm sugar; tamarind water; fish sauce
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  • Grilled long chilli relish (Nahm prik num) (page 83)

    from Kin Thai: Modern Thai Recipes to Cook at Home Kin Thai by John Chantarasak

    • Categories: Chutneys, pickles & relishes; Grills & BBQ; Thai
    • Ingredients: long green Turkish peppers; long green chillies; garlic; banana shallots; green bird's eye chillies; coriander roots; caster sugar; fish sauce; limes; coriander sprigs; sawtooth coriander
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  • Akhar tribe cashew and dill relish (Akhar sapi thong) (page 85)

    from Kin Thai: Modern Thai Recipes to Cook at Home Kin Thai by John Chantarasak

    • Categories: Chutneys, pickles & relishes; Grills & BBQ; Thai; Vegan; Vegetarian
    • Ingredients: raw cashews; cherry tomatoes; bird's eye chillies; coriander roots; garlic; palm sugar; fermented yellow soybean sauce; dill; coriander sprigs; marjoram; radishes
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  • Fragrant shrimp and coconut cream relish (Lon gapi) (page 86)

    from Kin Thai: Modern Thai Recipes to Cook at Home Kin Thai by John Chantarasak

    • Categories: Chutneys, pickles & relishes; Grills & BBQ; Thai
    • Ingredients: coconut cream; coconut oil; palm sugar; tamarind water; fish sauce; coconut milk; mandarins; red onions; long red chillies; coriander leaves; dried shrimp; dried long red chillies; lemongrass; galangal; banana shallots; garlic; fresh turmeric; fingerroot; shrimp paste
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  • Deep-fried vegetables (Pak tort) (page 89)

    from Kin Thai: Modern Thai Recipes to Cook at Home Kin Thai by John Chantarasak

    • Categories: Fried doughs; Small plates - tapas, meze; Thai; Vegan; Vegetarian
    • Ingredients: vegetables of your choice; rice flour; tapioca flour; coconut cream; sparkling water; vegetable oil
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  • Pickled vegetables (Pak dong) (page 90)

    from Kin Thai: Modern Thai Recipes to Cook at Home Kin Thai by John Chantarasak

    • Categories: Chutneys, pickles & relishes; Thai; Vegan; Vegetarian
    • Ingredients: vegetables of your choice; white vinegar; caster sugar
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  • Thai omelette (Kai jiaw) (page 90)

    from Kin Thai: Modern Thai Recipes to Cook at Home Kin Thai by John Chantarasak

    • Categories: Egg dishes; Main course; Thai
    • Ingredients: eggs; white pepper; dried shrimp
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  • Pork scratchings (Khaep mu) (page 91)

    from Kin Thai: Modern Thai Recipes to Cook at Home Kin Thai by John Chantarasak

    • Categories: Side dish; Thai
    • Ingredients: pork skin; vegetable oil
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  • Sweet candied pork (Mu waan) (page 91)

    from Kin Thai: Modern Thai Recipes to Cook at Home Kin Thai by John Chantarasak

    • Categories: Side dish; Thai
    • Ingredients: light soy sauce; caster sugar; pork belly; palm sugar; fish sauce; star anise; cassia bark; pandan leaves; red onions; coriander leaves
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  • Langoustine and rhubarb hot and sour soup (Dtom yum goong) (page 96)

    from Kin Thai: Modern Thai Recipes to Cook at Home Kin Thai by John Chantarasak

    • Categories: Soups; Thai
    • Ingredients: live langoustines; fish stock; galangal; lemongrass; makrut lime leaves; fish sauce; caster sugar; forced rhubarb; limes; coriander leaves
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  • Coconut and galangal soup of wild mushrooms (Dtom kha hed ba)

    Coconut and galangal soup of wild mushrooms (Dtom kha hed ba) (page 98)

    from Kin Thai: Modern Thai Recipes to Cook at Home Kin Thai by John Chantarasak

    • Categories: Soups; Spice / herb blends & rubs; Cooking for 1 or 2; Thai
    • Ingredients: mixed mushrooms; wild mushrooms; coconut cream; chicken stock; palm sugar; galangal; makrut lime leaves; bird's eye chillies; fish sauce; limes; coriander sprigs; lemongrass; coriander roots; round shallots; garlic; white peppercorns
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  • Turmeric and partridge soup (Dtom kamin gai baan) (page 101)

    from Kin Thai: Modern Thai Recipes to Cook at Home Kin Thai by John Chantarasak

    • Categories: Soups; Thai
    • Ingredients: partridges; chicken stock; galangal; lemongrass; fresh turmeric; pandan leaves; palm sugar; bird's eye chillies; makrut lime leaves; fish sauce; tamarind water; coriander leaves
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Notes about this book

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Notes about Recipes in this book

  • Fried egg salad (Yum khai dao)

    • joneshayley on August 02, 2022

      Lovely brunch! The dressing is outstanding and overall the salad is balanced, fresh and tasty.

  • Roast duck and lychee red curry (Gaeng daeng bpet)

    • joneshayley on August 03, 2022

      I’D halve the lychees. We loved this, and the sauce can be made for any meat or veg. Very special, delicious and aromatic

  • Muslim-spiced curry of beef short rib (Gaeng massaman neua)

    • joneshayley on August 03, 2022

      A labour of love, and very worth it. I’ve done this in stages over 2 days. This is deep and spicy, the meat unctuous and the potatoes absorb all of the delicious flavour of the sauce! I adjusted some Ingredients based upon what I had- green cardamom not white , cinnamon not cassia. If the recipe was faulted for my omissions /substitutes I can’t see it. The flavour and aroma are wonderful. I’ve recently made Eleanor Fords massaman, which is amazing, but I think this, perhaps, overtakes it as my favourite. Which is very high praise indeed as generally Eleanor Ford cannot be beaten imo.

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Reviews about this book

  • Kavey Eats by Kavey Favelle

    Chantarasak presents classic Thai dishes and flavours, but makes use of British ingredients alongside traditional Thai ones. The result is a book that delivers all the complex flavours of Thailand.

    Full review
  • ISBN 10 1784884804
  • ISBN 13 9781784884802
  • Published May 26 2022
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Hardie Grant

Publishers Text

KinThai translates as "Eat Thai" and is a collection of 80 delicious recipes featuring Thai food we know and love. Chapters are structured by type of dish, from snacks and relishes to curries, stir-fries, and salads, so you can easily find your favorites—from Shrimp Red Thai Curry and Black Pepper and Caramel Braised Pork Belly, to Hot and Sour Soup and Rice Noodles with Shredded Chicken and Coconut Cream.

As well as using ingredients native to Thailand, John explores the origins of the western ingredients, explaining their place in Thai cuisine, and how the competent home cook can use them to achieve Asian flavors. This is Thai food with a twist!